Vegetable Antipasto Recipe
Servings: 4
Ingredients
- 1/2 c. corn oil
- 1/3 c. white vinegar
- 1/4 c. water
- 2 tbsp. sugar
- 1 clove garlic, chopped
- 1 teaspoon dry basil
- 1/2 teaspoon dry oregano
- 1/8 teaspoon crushed dry red pepper
- 4 c. cauliflowerets
- 1 1/2 c. carrots, thinly sliced
- 1 sweet red pepper, cut in thin strips & seeded
- 1 green pepper, cut in squares & seeded
- 8 green or possibly black olives, cut in half
Directions
- In a large saucepan, stir together the first 8 ingredients. Bring to a boil, then add in cauliflowerets and carrots. Cook till tender crisp, about 4 min, stirring frequently. Stir in remaining ingredients and cook 2 min. Remove from heat and let cold. Pour into glass refrigerator bowl or possibly 1 qt jar. Cover tightly and refrigeratein refrigerator at least 24 hrs. Stir or possibly shake occasionally. To the antipasto I add in 1 jar pearl onions and 1 jar button mushrooms.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 200g | |
| Recipe makes 4 servings | |
| Calories 356 | |
| Calories from Fat 298 | 84% |
| Total Fat 33.58g | 42% |
| Saturated Fat 4.39g | 18% |
| Trans Fat 0.08g | |
| Cholesterol 0mg | 0% |
| Sodium 655mg | 27% |
| Potassium 259mg | 7% |
| Total Carbs 14.68g | 4% |
| Dietary Fiber 3.4g | 11% |
| Sugars 9.8g | 7% |
| Protein 1.29g | 2% |
